Puréed Tomato Soup

2 tablespoons extra-virgin olive oil

1 tablespoon butter

1 large onion, finely chopped

1 large clove garlic, smashed and peeled

2 tablespoons all-purpose flour (a gluten-free flour can be substituted here, or omit this part altogether)

3 cups veggie or chicken broth

1 quart tomato purée

1–2 teaspoons brown sugar

1 teaspoon dried thyme

Salt and freshly ground black pepper

Splash of cream, if desired

In a large soup pot, heat the oil and butter over medium-low heat until the butter melts. Add the onion and cook, stirring occasionally, until soft but not browned, about 8 minutes. Add garlic and cook for one more minute. Add the flour and stir to coat the onion and garlic, cooking for one more minute, until flour is starting to brown and smell toasty and fragrant.. Add the broth, tomato purée, sugar, thyme, and ¼ teaspoon each salt and pepper. Bring to a simmer over medium-high heat while stirring the mixture to make sure that the flour is not sticking to the bottom of the pan. Reduce the heat to low, cover, and simmer for 40 minutes. Discard the thyme sprig. Let cool briefly and then purée in two or three batches in a blender or food processor (or with an immersion blender). Season to taste with more salt and pepper. Add a splash of heavy cream, if desired. Serve with crusty sourdough bread or grilled cheese sandwiches.